Cacio e Burrowith Carrot Puree (Fresh Pasta)

Pasta Dough

1. 1

   In a bowl combine the all‑purpose flour, semolina flour, a pinch of salt and olive oil; make a well, add the eggs and mix with a fork until a rough dough forms.

2. 2

   Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic, then wrap in plastic and refrigerate for at least 30 minutes.

Carrot Puree

3. 3

   Place the peeled and sliced carrots in a pot, cover with chicken stock and simmer until very soft, about 10 minutes.

4. 4

   Blend the softened carrots and the cooking liquid together until completely smooth, then set aside.

5. 5

   Roll out the rested dough using a pasta machine or rolling pin, dusting with semolina as needed, and cut into thin tagliatelle‑style ribbons.

6. 6

   Cook the fresh pasta in a large pot of heavily salted boiling water for 2–3 minutes, then reserve a ladleful of pasta water and drain.

Sauce

7. 7

   In a hot pan melt the butter, add the carrot puree and stir briefly.

8. 8

   Stir in the grated Parmesan cheese, letting it melt into the butter‑carrot mixture.

9. 9

   Add a small amount of the reserved pasta water (about 1–2 ladles) and whisk to create a glossy emulsion that coats the pan.

10. 10

    Toss the cooked pasta into the sauce, mixing quickly to ensure every strand is coated; finish with a grind of black pepper and extra grated Parmesan if desired.

11. 11

    Serve immediately, optionally garnished with a drizzle of melted butter or a sprinkle of extra Parmesan.